Vanilla Pudding Cake
This Vanilla Pudding Cake is a warm, comforting dessert with a light, golden cake layer on top and a rich, creamy vanilla pudding underneath. It's an old-fashioned cake that will be crowd-favorite.
Servings: 8 Servings
Calories: 294kcal
Equipment
- 8 x 8-inch baking dish or 1 1/2-quart casserole dish
Ingredients
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 3 large eggs separated
- 1 tablespoon vanilla extract
- 1 cup whole milk slightly warmed
- ¾ cup all-purpose flour
- ¼ teaspoon salt
- 1 tablespoon cornstarch
- 1 ½ cups whole milk hot but not boiling
- Powdered sugar optional, for serving
- Whipped cream optional, for serving
- Fresh berries optional, for serving
Instructions
- Preheat the oven to 325°F. Lightly grease an 8 x 8-inch baking dish or 1 1/2-quart casserole dish.
- Add the softened butter and granulated sugar to a large mixing bowl. Beat with an electric mixer until light and fluffy.
- Add the egg yolks and vanilla extract to the butter mixture. Beat until smooth and well combined.
- Slowly stir in 1 cup of slightly warmed whole milk until combined.
- Add the all-purpose flour, salt, and cornstarch. Mix until fully combined. The batter will be thin at this stage.
- In a clean mixing bowl, beat the egg whites with an electric mixer until soft peaks form.
- Gently fold the beaten egg whites into the batter with a rubber spatula. Fold just until mostly incorporated. A few visible streaks of egg white are fine.
- Pour the batter evenly into the prepared baking dish.
- Slowly pour 1 1/2 cups of hot whole milk over the top of the batter. Do not stir.
- Bake for 45–50 minutes, or until the top is lightly golden. The center should still have a slight jiggle underneath the cake layer. As the dessert bakes, the cake will rise to the top while a thick vanilla pudding layer forms underneath.
- Remove the cake from the oven and let it rest for 15–20 minutes before serving warm. For a thicker, firmer pudding layer, refrigerate the cake before serving.
- Dust with powdered sugar or serve with whipped cream and fresh berries, if desired.
Notes
- Pour the hot milk slowly: Pour it gently and evenly over the surface so you don’t disturb the fluffy batter more than necessary.
- Use the right size baking dish: An 8x8-inch dish or 1 1/2-quart casserole gives the cake enough depth for the cake and pudding layers to form properly.
- Place the baking dish on a sheet pan: The batter and hot milk make the dish quite full, so a sheet pan makes it easier and safer to move in and out of the oven.
- Check it near the end of baking: Oven temperatures vary, so start checking around 45 minutes. Look for a lightly golden top rather than waiting for the center to become completely firm.
- Spoon servings instead of slicing: This dessert has a soft pudding layer underneath, so it’s easier to serve with a large spoon than to expect neat cake slices.
Nutrition
Serving: 1Serving | Calories: 294kcal | Carbohydrates: 32g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 101mg | Sodium: 127mg | Potassium: 156mg | Fiber: 0.3g | Sugar: 23g | Vitamin A: 567IU | Vitamin D: 1µg | Calcium: 109mg | Iron: 1mg